Quinoa stuffed squid hoods
7
Points®
Total time: 35 min • Prep: 25 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A fancy take on calamari, these hoods are packed with nutritious quinoa, sweet raisins and zesty lemon.
Ingredients
Quinoa
¾ cup(s), (130g), rinsed, drained
Tomato(es)
2 medium, diced
Reduced fat feta cheese
60 g, crumbled
Fresh flat-leaf parsley
¼ cup(s), chopped
Raisins
2 tbs, chopped
Lemon juice
1 tbs, fresh
Calamari or squid, raw
400 g
Olive oil
2 tsp
Eggplant
1 large, thinly sliced lengthways
Zucchini
2 medium, thinly sliced lengthways
Lemon(s)
1 medium, cut into 8 wedges
Rocket
100 g, baby
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook the quinoa following packet instructions. Drain. Transfer to a large bowl and set aside to cool slightly. Add tomato, feta, parsley, raisins and lemon juice. Season. Mix until well combined.
2
Fill squid hoods with quinoa mixture. Secure with a toothpick. Rub with oil to coat. Place eggplant and zucchini in a single layer. Lightly spray with olive oil.
3
Heat a large barbecue or chargrill on medium-high. Cook squid, turning occasionally, for 6-8 minutes or until lightly charred and cooked through.
4
Meanwhile, cook eggplant, zucchini and lemon cheeks alongside squid. Cook eggplant for 3 minutes on each side, zucchini for 2 minutes on each side and lemon for 1-2 minutes on each side or until light charred and tender. Thickly slice squid. Divide squid, eggplant, zucchini and rocket among serving plates. Serve with lemon wedges and leftover stuffing.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.